Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Vermicelli
12 oz Hot Italian sausage,
Removed from casing
2 md Onions, sliced
2 Garlic cloves, minced
2 Red or green bell peppers,
Seeded, cut in 1" cubes
1/4 c Chopped fresh basil, OR
1/4 c Chopped fresh parsley
1 tb Dried basil
1/4 ts Black pepper
4 Plum tomatoes, chopped
1 1/3 c Marinara Sauce
2 tb Olive oil

-----------------------MARINARA SAUCE----------------------------
1 tb Vegetable oil
1/2 c Chopped onion
16 oz Canned tomatoes, chopped
2 tb Dry red wine
1 tb Tomato paste
1/4 ts Salt
1/8 ts Dried basil
1/8 ts Pepper
Dash of dried oregano

Preparation: Cook vermicelli according to package directions. Drain.
In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring
frequently to break up. Add onions and cook until onions are softened.
Stir in garlic, bell peppers, basil and pepper. Cook until sausage
is no longer pink and vegetables are tender. Stir in tomatoes and
Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet,
over high heat, heat oil. Add vermicelli, cook two minutes. Reduce
heat to medium and cook until edges are browned and crisp, about 5
minutes. With pancake turner, loosen from skillet. Invert vermicelli
onto serving plate. Spoon sausage mixture over vermicelli. MARINARA
SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add
onion and cook, stirring often, until soft. Stir in remaining
ingredients. Simmer, stirring occasionally, 25 minutes until thick.

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